Monday, May 27, 2013

Chocolate-Banana Pudding

Two of my daughter’s Jane’s Kitchen favorites are Brownies and Banana Cake. On the day we made this pudding, we neither had enough ripe bananas for a banana cake nor enough baking chocolate for Brownies. So we decided to make this Chocolate-Banana Pudding. It requires less of both ingredients but will definitely satisfy your cravings for both. It’s like hitting two birds with one stone! One tip, do not over-process the almonds so that there would still be something crunchy to the bite. It adds just the right amount of textural variety while eating the pudding.

Here’s the recipe.


Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar, packed firmly
2 large eggs
3/4  cup all-purpose flour
1/4  cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 cup evaporated milk
2/3 cup ground almonds
2 large ripe bananas, mashed
4 ounces dark chocolate, coarsely chopped

Procedure:
1. Preheat the oven at 175 degrees Celsius.
2. In your electric mixer, beat butter and sugar together until creamy.
3. Add the eggs, one at a time, beating after each addition.
4. In a mixing bowl, mix flour, cocoa and baking powder. Sift this dry ingredient mixture onto the butter mixture, add milk and beat until just combined.
5. Fold in the mashed bananas, chocolate and almonds.
6. Transfer the mixture to a greased baking pan and place it in a water bath. (Fill up the baking tray with hot water.) Cover the top of the baking pan with foil.
7. Baked in the oven for about 45 minutes or until a toothpick inserted in the middle of the pudding comes out clean.
8. Remove from oven and let it cool a bit for about 10 minutes.

Serve with a scoop of vanilla ice cream or whipped cream. Enjoy!

Cheers!
Jane

Monday, May 13, 2013

Pininyahang Manok

If you are craving for something savory, creamy and sweet, well this dish might be the one for you. Pineappled Chicken is an easy-to-do and definitely a yummy all-time favorite among Pinoys. You can either use evaporated milk, cooking cream or even coconut milk for the sauce. And add as much chilli as you want for that extra spice. Here’s the recipe.

Ingredients:
1 whole chicken (chopped into serving parts)
1 can evaporated milk
1 small ginger, sliced
1 onion, chopped
4 cloves garlic, chopped
1 red bell pepper, sliced
1 can pineapple chunks (reserved the syrup)
Fish sauce to taste
Black pepper to taste
Cooking oil for sautéing

Procedure:
1. In a skillet of hot cooking oil, sauté the ginger, garlic and onions. Add the fish sauce.
2. Add in the chicken and stir fry for about five minutes.
3.  Pour the pineapple syrup and let it simmer for about fifteen minutes or until chicken is tender. Add the pepper.
4. Pour in the evaporated milk and the red bell peppers and bring to a quick boil.

Transfer to a serving dish and enjoy with hot steamed white rice.

Cheers!
Jane